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Apple cake

1 kg of Golden Delicious apples, 200 g of semi-wholewheat flour, 150 g of butter, 120 g of sugar, 1 lemon, 50 g of sultanas, 50 g of peeled almonds, 1 egg yolk, cinnamon, a generous pinch of salt.  
Make a fountain with the flour on a pastry board, then mix in 100g of butter heated over a pan of water, plus the egg yolk and the salt. Work the ingredients together until the mixture takes on a creamy consistency, then leave it to rest in the fridge for about an hour. In the meantime, peel the apples, slice them – not too thinly - and spray them with lemon juice. Once the mixture has rested, spread it out on a floured pastry board then transfer it to a cake tin, drawing the mix up the edges. Sprinkle with half of the washed sultanas, arrange the apple slices carefully on top, brush with 50 g of melted butter, then add the rest of the sultanas, the chopped almonds and the sugar, together with a pinch of cinnamon. Placed in a pre-heated oven and bake at 200 °C for about 45 minutes.

Recommended wines:
Moscato Giallo, served at a temperature of 10-12 °C.


Torta de frigoloti

300 g of wheat flour, 150 g of butter, 100 g of sugar, a small glass of grappa, a generous pinch of baking soda, 1 egg yolk, 1 tsp. of honey, 700 g of peeled almonds, a generous pinch of salt.
This is a fairly substantial, typical mountain sweet, with a distinctively buttery taste, which keeps well. Beat the butter with the sugar, then mix in the egg yolk, the honey, the salt and the grappa. Add the sieved flour, the baking soda and the crushed almonds. Arrange the mixture in droplets on a tart baking tin, carefully buttered, and bake in a pre-heated oven at about 150 °C for 15 minutes. Cut it while still warm so it does not crumble.

Recommended wines:
Moscato Rosa, served at a temperature of 12 °C.

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